Poppy Seed Chicken

Poppy Seed Chicken

109

"A yummy, creamy chicken casserole which can turn into an elegant dish when the chicken breasts are left whole. For a variation, use boneless chicken breasts, but do not dice them. Pour the soup mixture over all, but sprinkle the cracker and seed combination over the breasts only and bake as usual."

Ingredients

1 h {{adjustedServings}} servings 602 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 893 mg
  • 36%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat to 350 degrees F (175 degrees C).
  2. Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
  3. Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

109
  1. 148 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I love this recipe! I leave out the sherry, and instead of pouring the butter on top, I mix it with the cracker/poppyseed mix, then sprinkle on top.

I made this for a couple of friends and they both loved it. I did make a lot of modifications to the recipe based on others suggestions, therefore it only gets 4 stars. I used the French Onion ...

This is an old family favorite in my house. It was my favorite when I was little - and that says a lot because I was very picky. I add the butter (I use low-fat and a little less) to the crack...